Zucchini with Mint and Parmesan

Organisation: Dairy Australia’s Test Kitchen

Preparation: 5

Cooking time: 5

Serves: 4

Type of recipe: side dish, vegetarian, gluten free

Recipe

This Zucchini with Mint and Parmesan is a light, flavorful side dish that’s as easy to prepare as it is delicious. Fresh zucchini slices are pan-seared to tender perfection, then topped with tangy red wine vinegar, fragrant mint, and savory Australian parmesan cheese.

Ingredients:

2 zucchini, trimmed
Olive oil spray
3 teaspoons red wine vinegar
40g shaved Australian parmesan cheese
2 tablespoons small mint leaves
freshly ground black pepper, to taste

Method:

Cut the zucchini in half crosswise, then in 1/2cm thick slices lengthwise.
Spray a large non-stick frypan with oil and place over a medium-high heat. Cook zucchini in batches for 2-3 minutes on each side, until just tender.
Arrange warm zucchini on a serving platter and drizzle with vinegar, sprinkle with parmesan, mint and a grinding of pepper.